Argentine Tango Elegante: Video of Newest Step by da-AL

Khashayar and da-AL learning a new step. Khashayar and da-AL learning a new step.

It’s no coincidence that my soon-to-be self-published novels have to do with dance! Here are my husband and me practicing a step we just learned at the end of class (and here’s more and some more and more and a quick clip and the first time I posted a video of our dancing about the style of Argentine tango that we dance that’s taught by these outstanding teachers)…

Here’s a masterfully fun tango clip of “Lost in Paris,” a marvelous film I recently discovered by French film burlesque style due Canadian Fiona Gordon and Belgian Dominique Abel…

And another from the same movie — that’s choreographed by them (and danced?)…

What’s your favorite dance film?…

Linear Amplitude: I’m in an art installation! by da-AL

da-AL modeling for Connie DK Lane's Linear Amplitude art installation
Here I am, modeling for my friend’s upcoming show.

Yeah! My friend, artist Connie DK Lane, is having another show (this was an earlier show — and this is another I performed in). Please join us. Below are her official info and description…

Info for Connie DK Lane's Linear Amplitude art installation

“Connie DK Lane’s work is born of her emigration from Hong Kong and evolved from contemplations on belonging, memory, and being. By combining aspects of lived experience and creative imagination, Lane’s art beckons viewers to meditate on their own complexities. Artist reception March 23, 2 to 5 p.m. with a performance at 3 p.m. The show runs through April 29.”

What’s the last art show you attended?…

Easy! Yummy! Healthy! Brown Rice Corn Island with Seafood by K. Parsi

Healthy eating is fun with recipes that don’t require a lot of skill and time, yet can even wow guests. Famed chef Jacques Pépin inspired my husband to create this one…

Brown Rice and Corn Island with Seafood Stuffing
Healthy cooking can be simple.

Brown Rice and Corn Island with Seafood Stuffing

(serves about 8)

Read this recipe all the way through before you shop for ingredients and cook. It involves four cooking steps: a) rice, b) seafood, c) sauce, and d) plating.

Step A: Rice

1 medium diced onion

3 tablespoons olive oil

1/2 head (about 5 cloves) of diced garlic

3 cups brown rice

1 bunch (about 1 1/2 cup) chopped green onions

1 cup corn kernels

3 cups water

3 cups fish or chicken broth

1 tablespoon salt

1 teaspoon freshly ground black pepper

1/2 teaspoon saffron

1 cup shredded cheese (cheddar or Monterey Jack)

In a 5-quart pot, sauté onion in olive oil until lightly browned.

Add garlic and sauté for another couple of minutes.

Add brown rice and sauté until rice is covered with oil.

Add green onions to rice mixture, and sauté for another two minutes.

Add corn, water, broth, salt, pepper, and saffron.

Bring to a boil, occasionally stirring to avoid a crust forming on the bottom.

Reduce heat to simmer, add cheese, and cook for half an hour, or until rice softens.

Set aside to cool to room temperature.

Step B: Seafood Stuffing

1 medium julienned onion

2 tablespoons coconut oil

1/2 head (about 5 cloves) of diced garlic

2 pounds mixed seafood (e.g., shrimp, calamari, and scallops)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon turmeric powder

1 cup white cooking wine

Using a medium saucepan, sauté onion in coconut oil, until lightly browned.

Add garlic and sauté for a couple of minutes.

Add seafood and sauté for 5 minutes. Add cooking wine, salt, pepper, and turmeric, and cook for five more minutes on medium heat.

Remove the seafood mixture with a slotted spoon and place in a large bowl. Seafood will be used during plating, in Step D. Set aside juice for use in the sauce, which you’ll make next, during Step C.

Step C: Mushroom Sauce

2 tablespoons butter

1/2 cup white flour

6 cups milk

6 cups sliced fresh mushrooms

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

In the same saucepan, melt butter. Whisk in flour, stirring quickly to avoid lumps.

Whisk in milk.

Add mushrooms, salt, and pepper. Bring to boil.

Take off heat and set aside for plating.

Tip: If you get flour lumps, you can put the mixture in a blender before adding the mushrooms.

Step D: Plating

Parsley or chives for garnish

Butter the sides of a bowl.

Add a few spoonfuls of rice mixture to fill about 1/3 of the bowl.

Press rice down into the sides, creating a cavity in the middle of the bowl.

Fill to 3/4 full with seafood.

Cover with more rice, and gently pack it down.

Place a plate over the bowl, and flip them quickly, to get the rice onto the plate. Carefully unmold the rice by removing the bowl.

If your guests are not ready, you can place all the dishes in a 180-degree oven to keep them warm. Dishes may be kept there for up to half an hour. Any longer and the food will start to get too dry.

When ready to serve, gently spoon sauce around the ‘rice island.’

Garnish with parsley or chives.

Tip: If you have enough bowls, you can leave them over the rice plates until you’re ready to add the sauce around.

Enjoy!

Easy! Yummy! Healthy! Veggie Black-Eyed Pea Appetizer Recipe by Khashayar Parsi

How do you make staying healthy easy? Focusing on what’s good to eat (rather than what isn’t) helps me. So does collecting wholesome recipes that are simple and delicious.

My husband welcomes challenges, nutritious cooking included. Here’s a favorite dish he’s come with that family and guests love…

vegetarian cooking
Hungry for something wonderful?

Veggie Black-Eyed Peas Appetizer

Ingredients

1 medium onion

2 tablespoons coconut oil

1 zucchini

1 head garlic

2 teaspoons turmeric

1 1/2 cups black-eyed peas

1 cup dried maitake mushrooms

1/2 cup walnuts

1/4 cup cheddar cheese

4 cups water

1/2 cup white rice

salt and pepper to taste

olives

crackers

Vegetarian Black-Eyed Peas Appetizer garnished with olives
Olives brighten up Vegetarian Black-Eyed Peas Appetizer

Instructions

  1. Coarsely chop onion.
  2. In a medium sized pot, sauté in coconut oil until golden.
  3. Coarsely dice zucchini.
  4. Add zucchini to onions and sauté another five minutes on medium heat.
  5. Mince garlic.
  6. Add garlic to the pot with turmeric and sauté two minutes.
  7. Add black-eyed peas, mushrooms, walnuts, rice, cheese, and water. Bring to boil.
  8. Lower heat to medium and simmer for half an hour.
  9. Once fully cooked, coarsely grind with an immersion blender (which is a little easier to control) or mixer. Tip: if mixture overcooks and becomes too dry to blend, add water 1/4 cup at a time until it can be emulsified without becoming watery.
  10. Let cool.
  11. Spoon into large bowl.
  12. Garnish with Olives.
  13. Serve with crackers.
Vegetarian Black-Eyed Peas Appetizer is tasty on wholewheat crackers.
Vegetarian Black-Eyed Peas Appetizer is tasty on wholewheat crackers.

Serves 8-10 people.

Happy 2019 New Year from 1919 by da-AL

vintage photo from Argentina of a New Year's celebration
1919 New Year’s, my grandmother celebrating with friends and family. Abuela sits in the middle with flowers in her hair.

A lovely cousin recently gave me a copy of this photo of my grandmother, Julia Vaccaro who was an Italian-Argentine of Buenos Aires — ringing in 1919 with family and friends! Like the United States and so many other places, Argentina is a country of immigrants.

My grandmother's mother, dressed in a dark dress, stands in the middle.
My grandmother’s mother, Rosa, dressed in a dark dress, stands in the middle.

It fascinates me to see such an old photo where everyone appears relaxed and candid. The man who’s wearing pajamas in the tree — did he just wake from a nap in what could be a hammock to his left? Is the woman below worried he’ll fall or does she think he’s crazy? At the bottom, the man toasting looks comfy in his socks. That young boy who seems to have skinned his face is my cousin’s dad. The large woman in the dark dress is my great grandmother. Whatever the woman told the flapper in the middle, it’s given her pause for thought…

Close-up of my grandmother, 1919 New Year's celebration.
Close-up of my grandmother, 1919 New Year’s celebration.

Wishing each of you, dear readers, a New Year filled with joy, vibrancy, love, and good fortune!

With optimism and love,

da-Al

Happy Un-Holidays by da-AL

Still from John Water's film, "Female Trouble"

Not feeling holiday cheerful? Don’t despair — holidays are merely dates on the calendar. Before you know it, they’ll be over and done with.

Here’s confirmation that Xmas isn’t always merry — but life can still be funny or at least interesting. The Davenport family holidays, as realized by John Waters, the king cult film-making, with the help of Devine who departed from us far too soon…

Are you feeling holiday-ish?

Guest Blog Post: Mutts and Mistletoe by MACSBOOKS311

Cover of "Mutts and Mistletoe" by Natalie Cox

Mention a dog in a book and instantly it’s that much better! Do you agree?

Here MACSBOOKS311 revisits us with another great book review…

Macsbooks

If you are a dog lover, then Mutts and Mistletoe is must read book for you! Even if you aren’t a dog lover, you will enjoy this delightful holiday book!

519LA03bNxL._SX331_BO1,204,203,200_

The holidays – which for me begin on October 1 – are the only time of the year that I actually read and enjoy cozy mysteries and romance books. I think it has something to do with being raised on holiday classics which morphed into Hallmark Holiday movies. I like feeling nostalgic and magical and in love this time of year. If given the opportunity to read a fun holiday story, I will jump at the chance. Mutts and Mistletoe was such an opportunity!

Charlie’s life has hit the rocks – her boyfriend just ran off with his trainer, her mother has fled to Australia with her new husband and, in a neighbor’s freak explosion, her apartment ceiling caved in…

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